by Nicky Skinner September 30, 2019 1 min read

These are super easy, delicious and fluffy. Perfect for school holidays baking with the kids and in term time, and as an after school filler until dinner.
Made using ingredients you'll likely have on hand, you can't go wrong!
Makes: 12 muffins
Time: 5 minutes to make, 22 minutes to bake
INGREDIENTS:
  • 2 medium bananas
  • 3 Tbsp maple syrup
  • 3 Tbsp smooth peanut butter
  • 1 cup almond or coconut milk
  • 2 cups of oat flour (or 3 cups of fine rolled oats)
  • 2 Tbsp ground flaxseed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup frozen raspberries (or blueberries)

 

 

DIRECTIONS:

1. Pre heat oven to 160 degrees. Grease muffin tray or line with muffin liners

2. In a blender (or food processor), place bananas, syrup, peanut butter and milk. Blend.

3. Add all dry ingredients and blend again. You may have to push the mix down with a spatula.

4. Once combined, add raspberries and mix through with a spoon (DO NOT BLEND THESE!).

5. Fill muffin cases and then place in the oven for 22 minutes. 

Enjoy!

* will keep for 3 days in the fridge.


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